Jimikand Sabzi is a spicy and comforting Indian curry made with elephant foot yam, peas, onions, tomatoes, yogurt, and aromatic spices. The yam is lightly fried before being simmered in a rich masala gravy, making this a satisfying dish to serve with roti, paratha, or rice.
- Serves: 4 People
- Prep Time: 20 minutes
- Cooking: 30 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 400 grams Jimikand (elephant foot yam)
- 2 medium Onions
- 2 medium Tomatoes
- 1 inch piece Ginger
- 2 cloves Garlic
- 3 4 Green chillies
- 1 cup Green peas
- 3 tablespoons Cooking oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Hing
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Kashmiri chilli powder
- 0.5 cup Plain yogurt
- 1 teaspoon Kasuri methi
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 1 litre Water
- 2 tablespoons Fresh coriander
For Dressing
Nutritional Information
-
Calories
285 kcal -
Fat
14 g -
Carbohydrates
35 g -
Protein
7 g -
Fiber
8 g -
Sugar
7 g -
Sodium
520 mg
Procedure
-
10 minutesMark As Complete
Prepare the Jimikand
Wash the jimikand thoroughly to remove any sand, then carefully peel away the tough outer skin. Cut the yam into small, even pieces so that they cook evenly. Keep the pieces ready while you heat the oil for shallow frying.
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3–4 minutesMark As Complete
Shallow Fry the Yam
Heat a little cooking oil in a pan and add the chopped jimikand pieces. Shallow fry them over medium heat for about three to four minutes, turning occasionally so they brown lightly on the outside. Remove the pieces from the pan once they change colour slightly and set them aside.
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5–7 minutesMark As Complete
Cook the Onion Masala
Heat three tablespoons of oil in a clean pan and add the cumin seeds and hing, allowing them to sizzle briefly. Add the onion paste prepared with ginger, garlic, and green chillies, then cook while stirring until the onions soften, deepen in colour, and release oil. This forms the aromatic base of the curry.
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8–10 minutesMark As Complete
Add Tomatoes and Spices
Add the tomato puree along with turmeric powder and salt, then cook over medium-high heat until the tomatoes soften and begin releasing oil. Stir in the yogurt, coriander powder, and Kashmiri chilli powder, mixing well to create a smooth masala. Continue cooking until the mixture becomes rich and the oil separates.
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3–4 minutesMark As Complete
Add Peas and Jimikand
Add the green peas and fried jimikand to the cooked masala and stir gently until everything is evenly coated. The dish can be served as a thicker sabzi at this stage, or you can add water to make a gravy suitable for serving with rice. Adjust the consistency according to your preference.
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8–10 minutesMark As Complete
Simmer the Curry
Add the water gradually, using about one litre in total for a generous gravy, and stir in the crushed kasuri methi. Bring the curry to a boil, then cover the pan with a lid and reduce the heat to a gentle simmer. Cook until the jimikand and peas are fully tender, stirring once or twice during cooking.
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2 minutesMark As Complete
Finish and Serve
Once the jimikand is fully cooked and the gravy has reached your preferred consistency, turn off the heat. Stir in the garam masala and finish with freshly chopped coriander for a fresh, aromatic flavour. Serve the hot Jimikand Sabzi with roti, paratha, or steamed rice.
